Revestimentos comestíveis para manutenção da qualidade e conservação de mamões

Abstract

Maintaining fruit quality is largely related to the application of coatings and modified atmospheres, which is a crucial factor that varies according to the specific characteristics of the fruit and the preservation method used. The aim of this study was to evaluate the effect of edible coatings on the physicochemical quality and maintenance of the post-harvest shelf life of papayas. Sunrise variety papayas were harvested with the first signs of yellowing (stage 1), the fruit was selected and homogenized according to stage of ripeness and size, then sanitized and prepared to receive the Indeba PRIMMAX WG EURO®, PRIMMAX US® carnauba wax treatments in different dilutions. The variables analyzed were: mass loss (%), pulp color, peduncular rot, pulp firmness (N), soluble solids content (º Brix), titratable acidity, soluble solids/titratable acidity ratio (Ratio) and pH. The experimental design used was completely randomized with 5 replications consisting of two fruits per treatment. The data was submitted to analysis of variance and the means were grouped using the ScottKnott test (p<0.05). The coatings were able to control ripening by creating a microatmosphere around the fruit and maintaining quality standards. PRIMMAX WG EURO® and PRIMMAX US® carnauba waxes significantly reduced the speed of fruit ripening. Therefore, it can be concluded that the coatings were effective in controlling the ripening of Sunrise Solo papayas. The recommended dilutions are 1:3 for PRIMMAX WG EURO® wax and 1:4 of PRIMMAX US® wax, as they provided the best ratio between days to ripening, mass loss and incidence of peduncular rot, without affecting the chemical characteristics of the fruit.